Fresh lemon gnocchi with pine nuts pesto and crispy bacon

Luxury and speed to the max. Fresh and crispy gnocchi with courgette, tomato, bacon, pine nuts, pesto and on top: delicious Dutch aged cheese. That's all you should want.

Preparation (20 min)

1. Heat oil in a frying pan and stir-fry the gnocchi over medium-high heat until golden brown and crispy, about 5 minutes. Then scoop from the pan and set aside.
2. Meanwhile, wash the courgette and cut into long ribbons. You can do this with a cheese slicer or a spiral slicer. But you may also cut the courgette into half-moons.
3. Fry the bacon and courgette for 5 minutes in the pan of the gnocchi.
4. Meanwhile, lightly fry the pine nuts in a dry pan. Using a hand blender or chopper, make a pesto from all the rocket, the pine nuts, half the cheese and extra virgin olive oil.
5. Wash the tomatoes and cut in half. Put the gnocchi and tomatoes back in the pan with the vegetables and cook on a high heat for a while. Grate and squeeze the lemon on top and season with pepper. Serve the gnocchi with the pesto, sprinkle with the remaining cheese.